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2 lb. carrots
1 1/2 sticks butter
1/2 lb. Velveeta
1 c. Pepperidge Farm seasoned
croutons, crushed

Slice and boil carrots until sightly tender. Melt
butter and Velveeta over low heat, stirring constantly. Drain
carrots. Toss with cheese sauce. Pour into greased baking
dish. Top with croutons. Bake at 300 degrees for 30 minutes. Serves
6 to 8.

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